Steam-Baked Classic Chocolate Chip Cookies

Arlyn Osborne
Arlyn Osborne
September 6, 2023
The Anova Precision Oven guarantees perfect chocolate chip cookies every time. Its steam function produces the ideal crispy exterior. For that satisfying chew everyone looks forward to in a cookie, the dough must be hydrated. You can do this by refrigerating the dough for at least a couple of hours (or up to three days) before baking. Or, if you have the Anova Precision™ Chamber Vacuum Sealer, you can speed-hydrate the dough using the manual vacuum. A 12-minute bake time will give you crisp edges and an ultra chewy, gooey center, while 14 minutes will produce an even crispier exterior and a chewy (but not-so-gooey) center. Keep in mind that increasing the steam will produce crispier and cakier cookies.
Prep Time
Cook Time
4 (3)
2.75 cups (344g)
all-purpose flour
1 tsp (4g)
baking soda
½ tsp (3g)
baking powder
½ tsp (2g)
kosher salt
1 cup (227g)
unsalted butter, at room temperature
1.25 cups (250g)
dark brown sugar
¼ cup (50g)
granulated sugar
2 large
eggs, at room temperature
2 tsp (10mL)
vanilla extract
1 cup (170g)
dark chocolate chips
Flaky sea salt (optional)

1. Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

2. Beat Butter and Sugars

Combine the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat the mixture on medium-high speed until light and fluffy, 2 minutes. Scrape down the sides and bottom of the bowl.

3. Add Eggs and Vanilla

With the mixer on medium-high, beat in the eggs one at a time until combined. Beat in the vanilla until smooth. Continue to beat on medium-high speed until the mixture turns light brown and fluffy, about 3 more minutes, scraping down the sides and bottom of the bowl about halfway through the mixing time.

4. Add Flour and Chocolate Chips

Scrape down the sides and bottom of the bowl one more time. Add the flour mixture and beat on low just until combined. Remove the bowl from the mixer and fold in the chocolate chips.

5. Hydrate the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 2 or up to 72 hours. Alternatively, use the Anova Precision™ Chamber Vacuum Sealer to hydrate. Working with 2 cups of dough at a time, transfer to a Chamber Vacuum pouch. Place the pouch in the vacuum chamber and place the lip of the pouch over the sealer. Use the pouch clip to hold the pouch in place. Run the chamber vacuum using the strong vacuum for 30 seconds with no seal. Repeat with the remaining dough.

6. Preheat the Oven and Prepare Pan

Line a sheet pan with parchment paper. Have additional sheets of parchment ready for multiple batches of cookies.
Sous Vide Mode: Off
Steam: 25%
Temp: 325°F
Heat: Rear

7. Portion Dough

Use a 1 1/2 tablespoon ice cream scoop to portion the cookie dough onto the prepared pan, leaving 2 inches in between each cookie. (You should be able to fit 6 to 8 cookies per batch.) Sprinkle flaky sea salt onto the cookies, if desired. (Refrigerate remaining cookie dough.)

8. Bake

Transfer to the oven and bake until golden brown, 12 to 14 minutes. 12 minutes will give you crisp edges and a chewy, gooey center. 14 minutes will give you an even crispier exterior and a chewy, but not gooey, center.
Sous Vide Mode: Off
Steam: 25%
Temp: 325°F
Heat: Rear
00:12 Timer

9. Cool and Continue to Bake

Transfer the sheet pan to a wire rack and let cool for 5 minutes. Slide the sheet of parchment with the cookies onto the rack and continue to cool for at least another 5 minutes. Repeat with the remaining cookie dough, using a clean sheet of parchment with each batch.

10. Serve

Serve cookies warm or at room temperature. Store any leftovers in an airtight bag at room temperature for up to 3 days or in the freezer for up to months.
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